Sara Moulton's Memorial Day Kebabs

3 medium zucchini (1 lb.), sliced 1/4 inch thick lengthwise

Special equipment: 6 (8-inch) bamboo skewers

Directions:

Soak skewers in water while marinating beef.

Cut beef into 24 (one-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature one hour.

Prepare grill for cooking. After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set five to six inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, three to four minutes on each side. Transfer to a platter and keep warm.

Arrange zucchini on grill, and grill until lightly charred and just tender, about one minute on each side. Transfer to platter, and season with salt.

Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread four pieces beef onto each skewer and grill, turning occasionally, until charred, about five minutes total for medium-rare.

Serve kebabs with onion and zucchini.

Cooks' notes:

Instead of the grill, you can cook the vegetables and beef in a hot, well-seasoned, ridged grill pan over moderately high heat.

Makes six servings. Each serving about 263 calories and 15 grams of fat.

From Gourmet magazine, July 2000. Epicurious.com © CondéNet, Inc. All rights reserved.

B.L.T. Salad

Ingredients:

6 bacon slices (about ¼ pound)

¼ loaf Italian bread

¼ teaspoon minced garlic

1 tablespoon fresh lemon juice

¼ cup mayonnaise

1 tablespoon water

1 small red onion

½ pound cherry tomatoes (about ¾ pint)

1 head Boston lettuce

Directions:

In a skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Reserving one tablespoon of bacon fat in skillet, drain bacon on paper towels and crumble.

Cut bread into enough ¾-inch cubes to measure 1 cup. Heat fat over moderately high heat until hot but not smoking and sauté bread cubes with salt to taste, stirring, until golden brown.

Transfer croutons to paper towels to drain and cool.

In a small bowl whisk together garlic, lemon juice, mayonnaise, water, and salt and pepper to taste. Slice onion and halve tomatoes. Tear lettuce into bite-size pieces.

In a large bowl toss together onion, tomatoes, lettuce, half of bacon and croutons, salt and pepper to taste, and enough dressing to coat.

Divide salad between two plates and top with remaining croutons and bacon.

Serves two as a main course.

From Gourmet magazine, July 1999.

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